2-7ounce packages of ladyfinger cookies
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
3/4 cup sugar
3/4 cup water
2 tablespoons Grand Marnier or orange juice (optional)
1 pound mascarpone cheese
2 tablespoons lemon zest
1 cup whipping cream
1/2 cup confectioners’ sugar
2 quarts berries: raspberries, blueberries, strawberries or any combination you like
TO MAKE THE SYRUP: Combine all the syrup ingredients in a small pot and bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once the mixture is clear, remove the syrup from the heat, strain it, and allow it to cool.
TO MAKE THE FILLING: Place the mascarpone in a mixing bowl, and stir in the lemon zest. Add the whipping cream a third at a time, stirring between additions until the mixture is smooth and starts to thicken slightly. Stir in the confectioner’s sugar.
TO ASSEMBLE: Lightly spray a 9-inch square pan with cooking spray. Drop the ladyfingers one at a time, into the cooled lemon syrup. Be sure to flip them over to coat both sides with the syrup. Do not over soak the ladyfingers or the tiramisu will be soggy. Fit as many ladyfingers into you pan as you need to cover the bottom of the pan, you may need to break a few to fit them in. Add a layer of your mixed fruit on top of the ladyfingers. Top the fruit with half of the cream mixture and add another layer of ladyfingers that have been dipped in the syrup. Spread the rest of the cream mixture on top of the lady fingers. Arrange the rest of the fruit on top. Chill the tiramisu for at least one hour before serving.